Prepping for the Week

Prepping food for the days and weeks ahead is something that a lot of people do, but you would be surprised how many people still don’t! I have friends and family who could not be bothered… But here’s what I found for myself:

It makes meal time easier during the week or busy times

We are less likely to order in (less healthy) if there’s something that can be fixed up easily

We tend to eat more fruits and viggies on the fly if they are already prepped

We can better control our portions

We can better ensure that we get at least 3 food groups per meal

And there is less food waste

It all started a couple of years ago when I started freezing pasta sauce. Then came soups, chili, chicken breasts, and even some veggies. And if you weigh your meat portions in advance, you can ensure that, at meal time, you are not having too much of a good thing.

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Another great side effect that I found – food seems to go further! I get more out of my food costs! For example, in the past, I would cook a half pound of ground beef to share with my husband. That meant we were getting too much. If I prep that into a couple of meals it goes further. For example, 1 lb of extra lean ground beef will yield 7 of my Juicy Beef Burgers! SEVEN! That’s three and half meals between us! (Ok, 3 meals and a late night snack for Mister ;o)

So here’s a list of my everyday food prep recipes… Stick them in Ziploc portion-sized containers or baggies, and freeze.

The ‘makes #‘ reference is based on a single recipe. In most cases you can double up, but do not double cornstarch. Cornstarch is used as a thickening (i.e. stirfrys)… use the original amount even if doubling the rest of the recipe or your food with taste starchy.